Grilled Jalapeño Cheddar Meatballs
Grilled Jalapeño Cheddar Meatballs, a Mexican beef recipe, ready in 75 minutes, serves 20.
Recipe Courtesy Of:
Cook Time: 1 hrs 15 mins
Servings: 20
Ingredients: 8
Ingredients
Ingredients
Preparation
Preparation
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Step 1
Place the crushed tortilla chips in a large bowl, then add the milk and allow to soften the chips for about 10 minutes.
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Step 2
After the mixture is soft and has absorbed all the milk, add the Ground Beef, jalapeño, cheese, paprika, garlic, and salt. Mix well to combine all ingredients, then scoop approximately ⅓ - ½ cup of the mixture and form a meatball, repeat until all the mixture has been formed into balls.
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Step 3
Place the meatballs on a plate or tray and refrigerate them for 30 minutes to firm.
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Step 4
Light a grill for two zone cooking. For charcoal: light coals and pile them all on one side, creating a hot and cool zone. For propane: light the very end burner on the left or right side, but no other burners. It’s recommended you place a piece of foil under the side without heat to catch any melting cheese for easy cleanup. The grill should be at MEDIUM temperature, about 350-375°F.
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Step 5
Place the meatballs on the cool side of the grill (away from the coals or the lit burner) and close the grill lid. Grill for about 25-35 minutes, or until they reach 165°F internal temperature on a meat thermometer.
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Step 6
Remove the meatballs from the grill and allow to cool slightly before serving.
Cooking Tip: Serve with Mexican rice, beans, or a side salad.
Nutrition Information
Nutrition information per serving (1 meatball or 1/20 of recipe): 160 Calories; 86 Calories from fat; 9.6 g Total Fat (4.4 g Saturated Fat; 3.5 g Monounsaturated Fat); 52.2 mg Cholesterol; 312.3 mg Sodium; 1.7 g Total Carbohydrate; 0.25 g Dietary Fiber; 16 g Protein; 1.5 mg Iron; 221.8 mg Potassium; 0.03 mg Thiamin; 0.1 mg Riboflavin; 5.3 mg Niacin (NE); 0.2 mg Vitamin B6; 1.4 mcg Vitamin B12; 3.5 mg Zinc; 13.1 mcg Selenium; 43.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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These are fantastic if you smoke them for an hour or so instead of grilling. The tortilla chips NEVER soak up all the milk, though. One of our favorites.
Looks good but I really have a weight problem... Can't weight to eat. Lol .
These r the best I have ever made.
I’m going to make it
I love these and so do all the guys I serve them to! The recipe takes a while, but you can do other stuff while the meatballs are chilling and grilling ...
Quick & easy to make. Great for party appetizers, and tailgating. Also can dip in a Jalapeno Ranch to give it just a little more kick. or change the cheese to pepper jack as well. They are fun to make with the Grandkids as well.
Savory with a hint of spice. Definetly a crowd pleaser and is the perfect appetizer for any gathering. I serve them on a tray with toothpicks for easy grazing. Grill and Oven both turn out great! For my toddler, I made a batch of meatballs with diced green chiles in place of jalapenos, and she loved them.
I made these for a tailgate party and they where a HIT!!! Instead of regular tortilla chips I used the SALSA VERDE tortilla chips by Tostito. Highly recommend!!
It doesn't get any better than these meatballs! I cooked them in the oven and they still came out perfect!